title: Ampelographic and chemical characterization of Reggio Emilia and Modena (northern Italy) grapes for two traditional seasonings: 'saba' and 'agresto'.
abstract: BACKGROUND
  'Saba' and 'agresto' are traditional Italian products both based on unfermented grape juices that are concentrated by heating. The former is obtained from ripe grapes and the latter from unripe grapes. In this work, we have characterized the main red-skinned (Ancellotta, Fortana, Lambrusco di Sorbara, Lambrusco grasparossa, Lambrusco salamino and Uva Tosca) and white-skinned (Lugliatica, Spergola, Trebbiano di Spagna and Trebbiano modenese) cultivars used for 'saba' and 'agresto' production, focusing on the variability expressed by ampelographic traits, physical and chemical parameters and anthocyanin profile.
  
  
  RESULTS
  The cultivars examined were effectively discriminated on the basis of their different composition profile by analysis of variance and principal component analysis. In particular, a peculiar anthocyanin profile was traced by absolute and relative values for each cultivar. The identification of the main anthocyanins of some local cultivars, their chemical characterization and their ampelographic description were one of the main achievements of this work.
  
  
  CONCLUSIONS
  The use of red grapes to obtain 'saba' seems more rational for the presence of higher amounts of antioxidant substances. Ancellotta showed several factors interesting for 'saba' production, such as the very high anthocyanin content, including anthocyanin antioxidants. A more detailed investigation on 'agresto' technology is required.
authors.affiliation: Dipartimento di Scienze della Vita, Università degli Studi di Modena e Reggio Emilia, 42122, Reggio Emilia, Italy.
authors.forename: Giuseppe Vasile
authors.initials: GV
authors.lastname: Simone
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Montevecchi
authors.forename: Francesca
authors.initials: F
authors.lastname: Masino
authors.forename: Valentina
authors.initials: V
authors.lastname: Matrella
authors.forename: Serena Anna
authors.initials: SA
authors.lastname: Imazio
authors.forename: Andrea
authors.initials: A
authors.lastname: Antonelli
authors.forename: Cristina
authors.initials: C
authors.lastname: Bignami
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D055598:Chemical Phenomena; D003212:Condiments / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D007558:Italy; D010636:Phenols / Q000032:analysis; D013045:Species Specificity; D027843:Vitis / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols
keywords: OIV descriptors; Vitis vinifera; agresto; anthocyanin profile; heat concentration; saba